- 1 tablespoon vegetable oil
- 2 tablespoons flour
- 1 1/2 cups giblet broth or chicken stock
- 1/4 teaspoon each salt and pepper
1. Wash hands with soap and water. Heat oil in a heavy skillet over medium-high heat until very hot. Add the flour and stir constantly until the flour has turned dark brown. If the mixture starts to smoke, reduce the heat but continue cooking until a dark color is achieved. The flour mixture should be a tint darker than the desired color of the gravy. The browning will take about 10 minutes, stirring constantly.
2. Add the broth or stock all at once and continue to stir until the mixture starts to boil. Reduce heat to low, so gravy continues to simmer slowly for about 14 minutes. Stir occasionally. Add about 1/4 teaspoon salt and pepper. Gravy will thicken as it cools.
3. Chopped giblets may be added to the gravy.
Store leftovers in an airtight container in the refrigerator for up to four days.
Fat: 2 g
Saturated Fat: 1.5 g
Sodium: 110 mg
Total Carbohydrate: 2 g
Added Sugar: 10 g
Fiber: 0 g
Protein: 1 g